Jam Cake
One cup blackberry jam, one cup sugar, three cups flour, one-half cup
butter, one-half cup sour milk, one teaspoonful soda, four eggs (two
will do, if scarce), one teaspoonful of all kinds of spices and nutmeg.
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Irish Stew
Cut two pounds of the flank of beef, (cost fifteen cents, or less,) in pieces about two inches square, rub them well with pepper and salt; peel and slice one quart of onions, (cost five cents;) place beef and onions in a saucepan, with just enough c... Irish Stew Old English
Equal parts of meat and potatoes. Half a pound of meat and half a pound of potatoes makes quite a good-sized dish. Cook the meat with a sliced onion in plenty of water until it is almost tender. Then add the potatoes; also a little mint or parsley, ... Isabella Grape Jam
Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar to each pound of fruit. Then boil as for jelly. ... Isinglass Blanc Mange
Pull an ounce of mild white isinglass into small pieces--rinse them, and put to them a quart of milk if the weather is hot, and three pints if it is cold weather. Set it on a few coals, stir it constantly till the isinglass dissolves, then sweeten i... Italian Beef
Take a round of beef, about fifteen or eighteen pounds; rub it well with three ounces of saltpetre, and let it lie for four hours in it. Then season it very well with beaten mace, pepper, cloves, and salt sufficient; let it then lie in that seasonin... Italian Cheese
This is prepared by chopping up the whole of the pig's pluck, the chitterlings, and a couple of pounds of the fat; mix this in a pan with seasoning composed of chopped sage, thyme, winter savory, allspice, pepper, and salt, and with it fill earthen ... Italian Cheese
One quart of cream, a pint of white wine, the juice of three lemons, a little lemon-peel, and sugar to your taste; beat it with a whisk a quarter of an hour; then pour it on a buttered cloth, over a sieve, to drain all night, and turn it out just be... Italian Cream
Boil a pint of cream with half a pint of new milk; when it boils throw in the peel of an orange and a lemon, with a quarter of a pound of sugar, and a small pinch of salt. When the cream is impregnated with the flavour of the fruit, mix and beat it ... Italian Cream
Take three-quarters of an ounce of Nelson's Patent Gelatine and steep it in half-a-pint of cold water; boil the rind of a lemon, pared thinly, in a pint of cream; add the juice of the lemon and three tablespoonfuls of raspberry or strawberry syrup t... Italian Fritters
Cut slices of very light bread half-an-inch thick, with a round paste-cutter, divide them into neat shapes all alike in size. Throw them into boiling fat and fry quickly of a rich golden brown, dry them on paper, place on a dish, and pour over orang... Italian Sauce
Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns, Espagnole sauce, game gravy or stock, lemon. Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs, five pepperco... Italian Sauce
Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms cut small, a bunch of parsley, scallions, and half a laurel-leaf, two cloves, and a clove of garlic; turn the whole a few times over the fire, and shake in a little flour. Moisten... Italian Tongue
Slice one Veribest Canned Tongue and pour over it the following sauce: Put one half cup of olive oil in a sauce pan and when hot add one pint of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two, one bayleaf, two cloves, one fourth c... Jam Cake
One cup blackberry jam, one cup sugar, three cups flour, one-half cup butter, one-half cup sour milk, one teaspoonful soda, four eggs (two will do, if scarce), one teaspoonful of all kinds of spices and nutmeg. ... Jam Cake
1 cup brown sugar 2-3 cup butter and lard 3 eggs 1 glass of strawberry jam 1 teaspoon cloves 1 teaspoon cinnamon 1/2 grated nutmeg 1/2 cup sour milk 1 tea... Jam Pie
One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich milk or cream, one tablespoonful flour; mix thoroughly, cook over fire until thick. Use the whites of egg for meringue. Bake with bottom crust. ... Jam Pudding
Ingredients, one pound of flour, six ounces of suet, half a pint of water, a pinch of salt, one pound of any kind of common jam, at 7d. Mix the flour, suet, water, and salt into a firm, compact kind of paste; roll this out with a rolling-pin, sprink... Jam Tart
Prepare some paste, as in No. 101, and use this to make a jam tart, as directed for making a mince-pie, using any kind of common jam, instead of mince-meat, for the purpose. ... January
Fish. Cod, skate, thornback, salmon, soles, eels, perch, carp, tench, flounders, prawns, lobsters, crabs, shrimps, cockles, muscles, oysters, smelts, whiting. Game and Poultry. Hares, pheasants, partridges, wild ducks, widgeon, teal, capons,... Japanese Cement Or Rice Glue
Mix rice flour with cold water, to a smooth paste, and boil it gently. It answers all the purposes of wheat flour paste, while it is far superior in point of transparency and smoothness. This composition, made with so small a proportion of water as ... Japanese Cream
Four ounces of ammonia, four ounces of white Castile soap cut fine, two ounces of alcohol, two ounces of Price's glycerine and two ounces of ether. Put the soap in one quart of water over the fire; when dissolved add four quarts of water; when cold ... Jaunemange
Steep two ounces of isinglass for an hour in a pint of boiling water; put to it three quarters of a pint of white wine, the juice of two oranges and one lemon, the peel of a lemon cut very fine, and the yolks of eight eggs. Sweeten and boil it all t... Javelle Water
TO BLEACH AND REMOVE STAINS. Four pounds sal-soda, one pound chloride of lime, one gallon water. Heat the sal soda in a vessel over the fire, add the water boiling. Boil ten minutes. Add the chloride of lime, having first reduced it to powder. Wh... Jellied Bouillon Salad
Make a clear bouillon, using one teaspoon of Armour's Extract of Beef to one pint of hot water. Dissolve one spoon of powdered gelatine and stir into the hot liquid. Stir in a few button mushrooms sliced, or some cold veal. Add the pulp of one orang... Jellied Chicken
MRS. ARCHIBALD LAURIE. Take an old fowl, boil until so tender the bones will leave the meat; set aside to cool: next day skim off the fat and boil down to one quart, to this add one ounce of sheet gelatine previously steeped in a little cold wate... Jellied Tongue
MISS MITCHELL. Take a corned tongue, soak it for twelve hours then boil slowly, pare and skin, and put it in your mould. Have ready half a package of gelatine and a half a thinly cut lemon, place on the tongue and pour your jelly over it. Turn ou...